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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 4 Tasse | Pearl onions - approximately |
| 2 | Pounds salt Plus |
| 3 Esslöffel | salt |
| 1/4 Tasse | Sugar - Plus 2 tablespoons |
| 1 Esslöffel | Mustard seeds whole |
| 3 Tasse | White vinegar - (5% acidity) |
| 4 klein | Hot red peppers |
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Cover onions with boiling water; let stand 2 minutes. Drain. Rinse in cold water and peel. Sprinkle salt over onions in a medium bowl. Add water to cover onions. Cover and let stand 10 to 24 hours. Drain onions, and rinse well.
Combine sugar, mustard seeds, and vinegar in a heavy saucepan. Bring to boil; reduce heat and simmer, uncovered, 15 minutes.
Pack onions and 1 red pepper into hot, sterilized half-pint jars.
Cover with hot liquid, leaving 1/2-inch of headspace. Remove air bubbles; wip jar rims. Cover jars at once with metal lids, and screw on bands. Process in boiling water bath 10 minutes.
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